VEGETARIAN STOUT FRENCH ONION SOUP

Vegetarian Stout French Onion Soup image

I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style. Serve with a frosty stout and enjoy! Happy St. Patrick's Day!

Provided by Matthieu Duquette

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

Ingredients

2 portobello mushroom caps, cubed
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 potatoes, cubed
2 carrots, sliced
1 onion, sliced
3 cloves garlic, minced
4 sprigs fresh rosemary
20 fluid ounces stout beer
1 ½ cups vegetable broth
½ (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons cold water
1 ½ teaspoons cornstarch
4 slices French bread
½ cup shredded Swiss cheese

Steps:

Toss mushrooms and flour together in a bowl until coated.
Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 60.4 g, Cholesterol 12.4 mg, Fat 8.4 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 3.1 g, Sodium 1195 mg, Sugar 9.4 g